Vegan Roasted Tomato Soup


Our church began a 21 day fast earlier this month. K and I decided to give up meat during this time and eat veggies. The first week of this fast, I made soups, and this was one of them. I have heard a lot about vegan cooking and when I came across this a while ago in an email, I was glad I saved it to give it a shot during the fast. I loved how the flavors came together. It wasn’t just another tomato soup.


Roma tomatoes – 8, halved
Garlic Cloves – 3 cloves peeled
Thyme – 5 sprigs
Bay leaves – 2
Vegetable Stock – 3 cups
Onion – 1/2, roughly chopped
Coconut milk – 1 cup
Tomato paste – 2 tsp
Lemon zest – 1/2 tsp
Dried basil
Salt & Pepper to taste
Pinch of paprika
3 tbsp + 2 tbsp extra virgin olive oil

Preheat the oven to 400F/200C

Spread the tomatoes, garlic cloves, thyme, bay leaves in a single layer. Drizle with 3 tbsps of olive oil and sprinkle some salt and pepper. Roast until the garlic is well roasted and the tomatoes have carmelized. Should take about 30-40mins. Remove the thyme and bay leaves and set the tomatoes and garlic aside.

Heat 2 tbsps of olive oil and to it add the onions and saute until translucent. Add the roasted tomatoes and garlic and saute for one minute.

Next add the stock and bring it to a low boil and finally to a simmer.

You’ve got two options to puree; an immersion blender, or carefully transfer the soup in small batches to a blender and puree. Once its all pureed the soup should be creamy and smooth.

Return soup to a simmer, add the coconut milk, lemon zest, dried basil and the paprika. Add some salt and pepper if needed.The soup should have reached the desire thickened soup consistency, if it hasn’t allow it to cook on a low boil for 15mins or so and that should do the trick.

Ladble it into bowls and garnish with a drizzle of olive oil if you would like and some fresh basil.

Serve immediately.


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